Skip to main content

Goan cafreal

Boneless chicken-400g
Corriander leaves- 1bunch
Green chillies (roughly chopped)- 2 no.
Coriander seeds- 2tsp
Cumin-1/2 tsp
Fennel seeds-1/2 tsp
cloves- 4
Cinnamon stick- 1/2inch
Peppercorns- 10 no.
turmeric powder-1/3tbsp
Ginger Piece (roughly chopped)-1/2 inch
Garlic cloves (roughly chopped)-8
Use goan vinegar - 1 tsp
Lime juice-1 tsp
Potato-3medium



In a grinder grind corriander leaves, corrinder seed, cumin seed, fennel seed clove, cinnamon stock ginger, garlic, and green chilli with goan vinegar and lime juice. Make fine puree
Marinate xhicken with the above puree Nd salt. Keep aside for atleast 30 min.
Heat butter in a pan and shallow fry the chicken untill cook
Cut potato roundles and shallow fry it till light golden colour
 Serve hot with goan salad(cabbage and yellow bell pepper) and potato roundles.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Roti Pe Boti

  For Roti flour- 500g egg-2 milk- to knead  salt- 1 tsp oil-1 tbsp For boti mutton boneless-250g onion- 1 tomato- 1 jeera powder-1 tsp garam masla- 1 tsp kashmiri red chilli powder- 1 tsp cinnamon stick- 1 green cardamom- 2 clove- 2  mace- 1 bay leaves- 1 coriander leave For Gravy heat oil and tempered with whole garam masala then add chopped onion and cook till golden brown then add ginger and garlic paste turmeric powder, kashmiri red chilli powder Then add tomato chopped and garam masala powder cook till oil float on the surface. then add brown cashewnut paste Now mutton cook till masala coat the mutton surface. then add water and cook till the mutton become tendor. reduce the liquid part. For Roti In a bowl beat egg with sugar and salt. In a seperate bowl, shift flour and pour the egg mixture. knead a soft dough Make paratha of required shape & size and keep aside. serve mutton (boti) on the top of paratha with onion rings and lemon slice.   ...
1 comment
Read more

Lauki musallam

Bottle guard - 500g Khoya-1/2 cup Cashenut-1/2 cup Raisin-1/4 cup Almond-1/2 cup Amul processed cheese-1/2 cup Green chilli -2 no Green peas- 1/2 cup Boiled potato1cup Onion- 3 medium Tomato- 2medium Poppy seed- 1/2 cup Turmeric powder-1/2 tsp Kashmiri red  chilli powder-1tsp Ginger and garlic paste- 1tbsp *  Soak almond and poppy seed overnight  separately  * Cut lauki into 2 pieces  and remove the stem. * Remove the centre part of the lauki. * Take water in a deep bottom pot add turmeric, salt and lauki. Cook till 70%  * Peel the almonds. For stuffing * Mash potato in a bowl add green chilli, green peas, khoya, salt, chopped cashewnut, chopped almond, raisin, corriander leaves  and amul processed cheese. Mix it properly.  * Roughly stuff the lauki and the cut it into pieces. * pan fry the lauki from both side and keep aside. For gravy * Cut onion into slices and deep fry it till golden brown and then add tomat...
1 comment
Read more

MURG KOLAPURI

Chicken- 500g onion- 1 large curd- 1 tbsp ginger and garlic paste- 1.5tbsp kashmiri red chilli - 2 tsp cinnamon stick- 1 icnch green cardamom-4 clove- 4 black pepper- 4-5 coconut-1/4 cup tomato- 2 medium green chilli -2 kasoori methi- 1tsp broil the whole spices with coconut and make a powder (kolapuri masala) In a pan add oil saute green chilli, garlic and onion and make a puree. marinate chicken with kolapuri masala, kashmiri red chilli powder, salt, curd and onion puree. keep aside for 30 min heat oil in a pan add tomato and sprinkle salt. cook it properly. add kashmiri red chilli powder and cook for 2 min. Add chicken with its marinade and cook on slow flame add kasoori methi add coriander leaves. check seasoning murg kolapuri is ready to serve
Post a Comment
Read more